The ingredient list of today’s recipe surprised me a little. As somebody who is really into growing herbs (and only recently got successful at not killing other crops) I’ve grown just about every kind of basil known to man. That means when I saw the name of this dish, I read it like this: Thai-basil Meatballs. Apparently, it instead is: Thai, Basil-Meatballs.
No Thai basil in it!
Here’s what you need:
1-2 tsp olive oil
4 cloves garlic, minced
2 lbs ground beef
1/2 c almond flour
1 roasted red pepper, about 1/3 c, chopped
1/4 c soy sauce
1 tsp fish sauce
1 tsp sriracha, chile sauce or hot sauce
handful fresh basil leaves, chopped
1 lime, zested
Start by roasting your red pepper under your broiler. Cut the pepper into large chunks (we did thirds), place them on a cookie sheet and put them under the broiler for 3-5 minutes. Allow to cool a bit before chopping so you don’t burn your fingers!
Keep your oven on and set it to preheating to 400 degrees.
On the stovetop, heat your olive oil over medium heat and saute your garlic until it is golden. Place, along with all of the other ingredients except the beef into a large bowl and combine. Once the other ingredients are mixed, add in the beef and continue mixing until everything is combined well.
Mold the mixture into balls, placing them onto a parchment lined cookie sheet. Place them in the oven until they are cooked through and begin to brown. This should take approximately 20-30 minutes.
Obviously if you’re cooking this as a low carb option, forgo the noodles.
These were a great variation on traditional meatballs. G was such a fan that he was nearly in tears the next day when he found out that my Mr. had taken all the leftovers for his lunch. We had almond flour on hand, so we used it, but I expect that all purpose flour would serve.
I really liked this with normal, run-of-the-mill sweet basil, but I think that at some point in the future I have to try it using Thai basil instead!